# Food Science Technology (BS)

Catalog Year

Degree

Major Credits

Total Credits

Locations

## Program Requirements

### BIOL 105 General Biology I 4 credits

Study of biological processes at the suborganismal level including cell chemistry, metabolism, reproduction, genetics, and complex tissue physiology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: none

Goal Areas: GE-03

### STAT 154 Elementary Statistics 4 credits

An introduction to statistical concepts and methods that is applicable to all disciplines. Topics include descriptive measures of data, probability and probability distributions, statistical inference, tests of hypotheses, confidence intervals, correlation, linear regression, and analysis of variance. The use of statistical software will be emphasized. Prereq: ACT Math sub-score of 19 or higher, successful completion of MATH 098 or appropriate placement scores (see Placement Information under Statistics) Fall, Spring, Summer GE-4

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P.

Goal Areas: GE-02, GE-04

Math - Choose 4 Credit(s). Math 121 Calculus is strongly suggested if graduate study is intended.

### MATH 112 College Algebra 4 credits

Concepts of algebra (real numbers, exponents, polynomials, rational expressions), equations and inequalities, functions and graphs, polynomial and rational functions, exponential and logarithmic functions, systems of equations and inequalities, matrices and determinants, conic sections, sequences and series, probability, and binomial theorem.

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P.

Goal Areas: GE-04

### MATH 115 Precalculus Mathematics 4 credits

This course will cover topics of precalculus mathematics. Topics covered will include functions, graphs of functions, exponential and logarithmic functions, conic sections, systems of equations and inequalities, matrices, trigonometric functions, circular functions, vectors and complex numbers, induction, series and probability.

Prerequisites: Satisfy Math Placement Table in this section, or grade of P in MATH 098.

Goal Areas: GE-04

### MATH 121 Calculus I 4 credits

Limits, continuity, the derivative and applications, transcendental functions, L'Hopital's Rule, and development of the Riemann integral.

Prerequisites: Satisfy Placement Table in this section, MATH 115 or both MATH 112 and MATH 113 with “C” (2.0) or better.

Goal Areas: GE-04

### BIOL 220 Human Anatomy 4 credits

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

### BIOL 106 General Biology II 4 credits

Study of biological processes at the organismal level including a survey of life forms (viruses, bacteria, protists, fungi, plants, and animals), their evolution, and ecology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: BIOL 105

### BIOL 270 Microbiology 4 credits

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201

Goal Areas: GE-03

### BIOL 330 Principles of Human Physiology 4 credits

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

### BIOL 453 Biological Engineering Analysis I 4 credits

The application of engineering principles and skills as applied to fermentation and to biological product recovery. Prereq: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

Prerequisites: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

### BIOL 478 Food Microbiology and Sanitation 4 credits

The role microbes play in production and spoilage of food products, as prepared for mass market. Topics include foodborn pathogens, epidemiology and control, essential principles in sanitation including Hazard Analysis/Critical Control Point and ISO 9000 requirements. Lab included.

Prerequisites: BIOL 105, BIOL 106 and BIOL 270

### CHEM 201 General Chemistry I 5 credits

Introduction to the basic principles of chemistry including atomic and molecular structure, bonding, chemical reactions, stoichiometry, thermodynamics and states of matter. Laboratory will reinforce lecture concepts. Prereq: C or higher in MATH 112 or the equivalent; high school chemistry or C or higher in CHEM 104

Prerequisites: “C” (2.0) or higher in MATH 112 or the equivalent; high school chemistry or “C” (2.0) or higher in CHEM 104.

Goal Areas: GE-02, GE-03

### CHEM 202 General Chemistry II 5 credits

Continuation of the basic principles of chemistry including properties of solutions, kinetics, acids and bases, equilibria, buffers, precipitation reactions, electron transfer reactions, electrochemistry, entropy and free energy. Laboratory will reinforce lecture concepts.

Prerequisites: “C” (2.0) or higher in CHEM 201

### CHEM 305 Analytical Chemistry 4 credits

Introduction to the principles of chemical analysis, with emphasis on classical methods of analysis. Lectures will stress the theory of chemical measurements and sample handling. Laboratory exercises will provide students with opportunities to explore calibration methods, method development, and established procedures for volumetric and gravimetric analyses. Basic atomic spectroscopy is also presented.

Prerequisites: “C” (2.0) or higher in CHEM 202

### CHEM 322 Organic Chemistry I 4 credits

Introduction to organic nomenclature, structure, bonding, chemical reactivity, organic acid-base reactions, mechanisms and stereochemistry. IR, MS, and NMR spectroscopy will be introduced. The chemistry of alkanes, alkyl halides, alkenes, alkynes, and alcohols will be covered. Laboratory illustrates synthetic techniques and the preparation and reactions of functional groups discussed during lecture.

Prerequisites: CHEM 202, “C” (2.0) or higher in CHEM 202.

### CHEM 360 Principles of Biochemistry 4 credits

Analysis of the structure and metabolism of biologically important compounds. This intermediate-level course is designed for students in the medical technology, food science, chemistry education, chemistry and pre-professional health majors. The laboratory teaches basic biochemical techniques.

Prerequisites: CHEM 322. CHEM 324 is strongly recommended.

### ENG 271W Technical Communication 4 credits

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101

Goal Areas: GE-02, GE-13

### FCS 150 Food and Culture 3 credits

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

### FCS 242 Nutrition for Healthcare Professionals 3 credits

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

### FCS 340 Food Science 4 credits

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

### FCS 444 Experimental Food Science 3 credits

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475

### Major Restricted Electives

Choose 3 Credit(s).

### BIOL 452 Biological Instrumentation 3 credits

The principle and operation of instruments and their application to biological research. Types of instrumentation examined include spectroscopic, chromatographic, electroanalytic, radiographic, and imaging. Laboratory Information Management systems (LIMS) will also be examined. Emphasis is placed on GLP, GMP, and ISO 9000 practices.

Prerequisites: BIOL 105, BIOL 106, or consent

### BIOL 467 Industrial Hygiene 3 credits

A lecture course that examines Minnesota State University, Mankato, as your own work place to develop reports on a selected group of chemical and physical hazards of the workplace. Evaluation methods and solutions to existing problems are developed with concise reporting skills. Prereq: BIOL 105W, 106 and 1 year of General Chemistry

Prerequisites: BIOL 105, BIOL 106, and 1 year of General Chemistry

Practicum - Choose 2 - 4 Credit(s).

### BIOL 497 Internship I 1-12 credits

Experience in applied biology according to a prearranged training program for a minimum of five 40-hour weeks.

Prerequisites: Consent

### BIOL 499 Individual Study 1-4 credits

Individual Study

Prerequisites: none

## 4-Year Plan

The 4-Year Plan is a model for completing your degree in a timely manner. Your individual 4-Year plan may change based on a number of variables including transfer courses and the semester/year you start your major. Carefully work with your academic advisors to devise your own unique plan.

### First Year

Fall - 15 Credits

### BIOL 105 General Biology I 4 credits

Study of biological processes at the suborganismal level including cell chemistry, metabolism, reproduction, genetics, and complex tissue physiology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: none

Goal Areas: GE-03

### MATH 112 College Algebra 4 credits

Concepts of algebra (real numbers, exponents, polynomials, rational expressions), equations and inequalities, functions and graphs, polynomial and rational functions, exponential and logarithmic functions, systems of equations and inequalities, matrices and determinants, conic sections, sequences and series, probability, and binomial theorem.

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P.

Goal Areas: GE-04

### FCS 150 Food and Culture 3 credits

Introduces students to basic food preparation and culinary techniques. Students look at different cultures and the roles of individuals and nations in a global context using food habits as a model.

Prerequisites: none

### General Education Course * 4 credits

Spring - 17 Credits

### ENG 101 Foundations of Writing & Rhetoric 4 credits

Students in this course approach writing as a subject of study by investigating how writing works across a variety of contexts.

Prerequisites: none

Goal Areas: GE-1A

### BIOL 106 General Biology II 4 credits

Study of biological processes at the organismal level including a survey of life forms (viruses, bacteria, protists, fungi, plants, and animals), their evolution, and ecology. Laboratory and discussion sessions stress problem solving and experimental design.

Prerequisites: BIOL 105

### CHEM 201 General Chemistry I 5 credits

Introduction to the basic principles of chemistry including atomic and molecular structure, bonding, chemical reactions, stoichiometry, thermodynamics and states of matter. Laboratory will reinforce lecture concepts. Prereq: C or higher in MATH 112 or the equivalent; high school chemistry or C or higher in CHEM 104

Prerequisites: “C” (2.0) or higher in MATH 112 or the equivalent; high school chemistry or “C” (2.0) or higher in CHEM 104.

Goal Areas: GE-02, GE-03

### BIOL 220 Human Anatomy 4 credits

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Prerequisites: none

### Second Year

Fall - 16 Credits

### CHEM 202 General Chemistry II 5 credits

Continuation of the basic principles of chemistry including properties of solutions, kinetics, acids and bases, equilibria, buffers, precipitation reactions, electron transfer reactions, electrochemistry, entropy and free energy. Laboratory will reinforce lecture concepts.

Prerequisites: “C” (2.0) or higher in CHEM 201

### FCS 242 Nutrition for Healthcare Professionals 3 credits

The science of six nutrient classes, including digestion through metabolism, and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites: BIOL 220, CHEM 106 or CHEM 111

### ENG 271W Technical Communication 4 credits

Introduction to learning the written and oral communication of technical information. Assignments include writing and presenting proposals, reports, and documentation. Emphasis on use of rhetorical analysis, computer applications, collaborative writing, and usability testing to complete technical communication tasks in the workplace.

Prerequisites: ENG 101

Goal Areas: GE-02, GE-13

### BIOL 330 Principles of Human Physiology 4 credits

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites: BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201

Spring - 15 Credits

### STAT 154 Elementary Statistics 4 credits

An introduction to statistical concepts and methods that is applicable to all disciplines. Topics include descriptive measures of data, probability and probability distributions, statistical inference, tests of hypotheses, confidence intervals, correlation, linear regression, and analysis of variance. The use of statistical software will be emphasized. Prereq: ACT Math sub-score of 19 or higher, successful completion of MATH 098 or appropriate placement scores (see Placement Information under Statistics) Fall, Spring, Summer GE-4

Prerequisites: Satisfy Placement Table in this section, or MATH 098 with grade of P.

Goal Areas: GE-02, GE-04

### BIOL 270 Microbiology 4 credits

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201

Goal Areas: GE-03

### CHEM 305 Analytical Chemistry 4 credits

Introduction to the principles of chemical analysis, with emphasis on classical methods of analysis. Lectures will stress the theory of chemical measurements and sample handling. Laboratory exercises will provide students with opportunities to explore calibration methods, method development, and established procedures for volumetric and gravimetric analyses. Basic atomic spectroscopy is also presented.

Prerequisites: “C” (2.0) or higher in CHEM 202

### Third Year

Fall - 15 Credits

### CHEM 322 Organic Chemistry I 4 credits

Introduction to organic nomenclature, structure, bonding, chemical reactivity, organic acid-base reactions, mechanisms and stereochemistry. IR, MS, and NMR spectroscopy will be introduced. The chemistry of alkanes, alkyl halides, alkenes, alkynes, and alcohols will be covered. Laboratory illustrates synthetic techniques and the preparation and reactions of functional groups discussed during lecture.

Prerequisites: CHEM 202, “C” (2.0) or higher in CHEM 202.

### FCS 340 Food Science 4 credits

Study of why, how, and when physical and chemical phenomena occur during the preparation of food and its products. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes NRA ServSafe certification.

Prerequisites: FCS 150

### BIOL 453 Biological Engineering Analysis I 4 credits

The application of engineering principles and skills as applied to fermentation and to biological product recovery. Prereq: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

Prerequisites: BIOL 270 and one semester each of calculus, physics, and organic chemistry, taken concurrently with BIOL 456.

### Writing Intensive Course * 3 credits

Spring - 14 Credits

### CHEM 360 Principles of Biochemistry 4 credits

Analysis of the structure and metabolism of biologically important compounds. This intermediate-level course is designed for students in the medical technology, food science, chemistry education, chemistry and pre-professional health majors. The laboratory teaches basic biochemical techniques.

Prerequisites: CHEM 322. CHEM 324 is strongly recommended.

### FCS 444 Experimental Food Science 3 credits

Food quality, safety, formulation, processing, preservation, and biotechnology are explored. Original food science experiments are planned, executed, interpreted, and presented using appropriate scientific techniques.

Prerequisites: ENG 271W, FCS 340, HLTH 475

### BIOL 478 Food Microbiology and Sanitation 4 credits

The role microbes play in production and spoilage of food products, as prepared for mass market. Topics include foodborn pathogens, epidemiology and control, essential principles in sanitation including Hazard Analysis/Critical Control Point and ISO 9000 requirements. Lab included.

Prerequisites: BIOL 105, BIOL 106 and BIOL 270

### Fourth Year

Fall - 14 Credits

### General Elective Course * 3 credits

Spring - 14 Credits